Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.harvard.edu!iad-peer.news.verio.net!news.verio.net!newsfeeds.nerdc.ufl.edu!headwall.stanford.edu!newsfeed.stanford.edu!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Pasta Shells Florentine Followup-To: rec.food.cooking Date: 9 Feb 2000 06:51:47 -0700 Organization: attcanada.net Lines: 24 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <00ae01a90342$f23c6d00$16a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39482 Pasta Shells Florentine 10 ounces chopped spinach -- thawed and drained 4 ounces mozzarella cheese, part skim milk -- shredded 1 cup nonfat cottage cheese 1 egg white 1 tablespoon grated Parmesan cheese 1/4 teaspoon ground nutmeg 16 pasta shells -- *cooked & drained 13 1/2 ounces spaghetti sauce Heat oven to 375 F. Mix spinach, mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each shell with a heaping tablespoon of spinach mixture. Place in 12 x 8-inch baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings. NOTE *Use jumbo pasta shells. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.